Cook up a potful of fresh spinach soup for healthy winter comfort food. Or add tofu and it works as a whole meal in the summer.
Cool, moist weather makes winter prime season for leafy greens in the Middle East, and spinach is one of Green Prophet’s favorites. As with our creamy eggplant soup, it’s natural to turn turn this delicious local vegetable into soup. Featuring fresh spinach and immunity-boosting mushrooms, this recipe is so satisfying, so good for you, and so tasty that we think it qualifies as both slow food (see our post about slow food here) and comfort food.
Spinach-Mushroom Soup recipe
4 generous servings
2 tablespoons oil or butter
1 medium onion, chopped
2 cups chopped fresh mushrooms
2 cups fresh, cleaned and chopped spinach
1 teaspoon salt
1 bay leaf
1 tablespoon flour
1 cup water
2 cups milk
black pepper to taste
1 teaspoon cream per serving
Saute the onion in the oil or butter till it’s golden.
Add the mushrooms, bay leaf, and salt. Saute 5 minutes.
Sprinkle the flour in and stir well. Cook the flour and vegetables together 1 minute, stirring constantly.
Add the cup of water. Stir to obtain a thick, gravy-like mixture.
Cover and cook the mushroom/onion mixture 15 minutes over medium heat.
Add 1 cup of milk. Lower the heat and cook 10 minutes.
Add the spinach and 1 more cup of milk. Cook 5 minutes longer, always on low heat.
Taste the soup for seasoning. Add more salt if needed and freshly-ground black pepper to taste.
Drizzle a teaspoon of heavy cream into each bowl as you serve the soup.